Grind suet through finest plate on grinder and mix with coarse ground
venison. Spread on a clean surface and sprinkle evenly with seasonings,
mix thoroughly and re-grind through a medium grinder. Test hotness by
cooking a small sample. Add a bit more ground red pepper if too mild; add
more meat if too hot. Wine may be used to moisten the mixture if it is to
be stuffed in casings. Keeps well about 6 months in freezer.